1 tender hen ...1250g pepper ... 0.05g.

Jiu Shao ... monosodium glutamate 2.5g1.5g.

Shrimp glue ... 350g dry starch ... 5g.

Crab meat ... 25g wet starch ... 10g

Net cordate telosma flower or soup ... 200g.

Chrysanthemum petals ... 15g sesame oil ... 0.5g

Egg white ... 30g cooked lard ... 250g.

Refined salt ... 0.5g (about 30g)

[Cooking method]

1. Slaughter the chicken, cut the back, cut it straight from the neck to the tail, and completely peel off the chicken skin. When peeling, peel it slowly from the wings. After peeling, cut off the chicken head, wing tip and tail, and steam for later use. The remaining chicken is used for other purposes.

2. Remove the yellow paste and bones from the chicken skin, poke a few small holes in the chopping board, spread it upside down on the bamboo, and pat the dry powder thin. Mix the shrimp glue with the crab meat, spread it on the chicken skin, take the egg white, spread it evenly, put it in a steamer, steam it on high fire for about 6 minutes until it is cooked, take it out, cut it into 3 pieces, each piece is cut into 8 pieces, each piece is in the shape of a "day", and put it on a plate in 3 parts. The head and tail of the chicken are placed on both ends and wings.

3. Heat the wok with medium fire, put the cooked lard into the wok, remove the oil, heat it again, add 10g cooked lard, boil the wine, add soup, salt and pepper, thicken it with wet starch after boiling, and finally add 20g monosodium glutamate, sesame oil and cooked lard, push it evenly and pour it on the chicken skin. Take the petals of cordate telosma or chrysanthemum and place them around.

[Process key]

Jiangnan Baihua Chicken uses cordate telosma in late summer and early autumn, and white chrysanthemum in late autumn and early winter, with four distinct seasons.